I really do have tomatoes…but this is another great zucchini recipe!
Ok, for weeks now I’ve been telling everyone, “the tomatoes aren’t ready yet, maybe next week”. Here it is August 10th and not a single red tomato. Mother Nature has not been kind in the tomato area. I have MANY green tomatoes, Big Boy, heirloom Debarao and some short vine variety. About 35 plants in all. Please be patient, I’m not. I can’t wait.
What I do have is a lot of squash, and a lot of squash recipes for you to try. Stop by the market, pick up some squash, some recipes, and who knows…..maybe next week I’ll have red tomatoes!
Zucchini Pizza Casserole
A tasty, tomatoey casserole Serves 6-8
4 cups shredded, unpeeled zucchini
2 eggs (farm fresh are best!)
1/2 cup freshly grated parmesan cheese 3-4 oz
2 cups (8oz.) shredded part skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound of ground beef (you can also use ground chicken or ground turkey)
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 medium green pepper, chopped
salt and pepper to taste
1 Heat oven to 400 degrees. Grease a 13 X 9 inch baking dish.
2. Place the zucchini in a strainer; sprinkle with salt and let stand for 10 minutes. Squeeze out moisture.
3. Combine the zucchini with the eggs, parmesan and half of the mozzarella and cheddar cheeses. Press into the prepared 13 X 9 baking dish.
4. Bake, uncovered, 400 degrees for 20 minutes. Meanwhile cook beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add tomato sauce, and spoon over zucchini mixture. Sprinkle with the remaining cheeses. Bake 20 minutes longer.
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